爱华网牡蛎
摄影：米盖尔.冈萨雷斯 图片来自laif/ReduxHere's a pearl of wisdom: Sniff after you shuck, and swallow only when you're certain. Of the riskiest foods regulated by the U.S. Food and Drug Administration, raw oysters rank high for their outbreak-causing potential. The two pathogens wreaking the most havoc are Norovirus (which can cause gastroenteritis) and Vibrio, a bacterium related to cholera that can cause fever, septic shock, blistering skin lesions, and even fatal septicemia.
这是珍珠的智慧：你撬开它的壳，之后轻嗅一番，当你做好准备后再一口吞下去。生牡蛎，在美国食品药物监督管理局规定的高风险食品榜中居高位。其中含有两种杀伤力极大的病原体：可导致胃肠炎的诺如病毒以及霍乱弧菌，这种细菌会引起高烧，败血病性休克，引起皮肤溃烂的水泡，甚至是致命的败血症。
西非荔枝果，牙买加
摄影：马可.马勒提 图片来自Anzenberger/ReduxWith the common name "vegetable brain" and a pedigree to boot—this lychee relative is the national fruit of Jamaica—you'd think ackee would be an all-around crowd-pleaser. But the pear-shaped pods of this West African tree can deliver a deadly bite if eaten prior to ripening. It's a beachside buzz kill to come down with Jamaican vomiting sickness and seizures; death, a very real risk, is the ultimate vacation wrecker. The solution: Patience. To enjoy this delicious and nutritious produce, it's essential to wait until the fruit turns bright red and its spongy flesh peels away from the toxic black seeds within. Then, boil it up, season appropriately, and serve with saltfish. Voila: It's Jamaica's national dish.
这种像荔枝一样的水果，拥有一个普通的名字叫“大脑形的蔬菜”，然而它却系出名门，是牙买加的“国果”，你一定以为这种叫Ackee的水果一定相当受欢迎吧？但是，如果你在它成熟之前就把这种西非果树上结出的梨形豆荚状水果吃下肚，它将给会你致命的一击。（这句话我实在很费解）死亡，这种高风险的存在，将成为你的旅行终结者。而回避这种风险的办法只有耐心等待。要想用这种美味且营养丰富的果子，必须要等到它的表皮变成亮红色，且它绵软的果肉和里面黑色有毒的种子分开才可以。然后，将果子放入滚水中烹煮，加入适当的调料，再和盐渍的鱼一起端上餐桌。看啊：这就是牙买加一道国菜呢。
Sannakji, Korea活章鱼，韩国
摄影：tomcensani， 图片来自flickr
Suction cups are not typically on the American menu, but in Korea, the consumption of live baby octopus tentacles is considered a hoe (raw dish) delicacy. Although removed from the body, sliced into bite-size bits and dressed with sesame oil and sesame seeds, the squirming tentacles have a way of sticking around—in your throat—thanks to still-active suction cups, which present a choking hazard. The safest solution is to chew it 100 times before swallowing. And don’t talk with your mouth full.
这些长得跟吸盘一样的家伙们可不是传统的美国菜，但是在韩国，小章鱼的触手（冷盘）却被当成是一道珍馐供人们享用。虽然这些从章鱼身上弄下里的触手已经被切成一口就能吃下去的大小，并佐以芝麻油和芝麻籽，但是它们仍然可以在你的喉咙里四处滑动。它们还活着，并且极有可能让你窒息。最安全的使用方法是再吞咽之前咀嚼一百次。而且在嘴里都是活章鱼腿的时候不要说话。
金枪鱼肉
摄影：贾斯汀.瓜里格利亚， 图片来自国家地理杂志Pollution caused by industrial waste gave rise to the methylmercury-related illnesses, including development deficits in children, that have placed tuna—tuna steaks and canned tuna—on many no-no lists. But pathogens such as scombrotoxin, brought on by improper handling of fresh fish, sicken hundreds of people each year. Symptoms run the gamut from headaches to diarrhea and even loss of vision. The safest solution: Keep your fish cool and only eat at reputable restaurants.
工业废料造成的污染使得和汞有关的疾病大大增加，其中包括儿童发育不良。因此金枪鱼肉，金枪鱼排和罐头金枪鱼被很多人拒之门外。但是每年，因为对鲜鱼肉的不当处理而带来的像鲭毒素这样的病原体都会让数百人生病，其症状囊括了头痛，腹泻甚至是失明。最安全的食用办法：冷冻保鲜你的鱼肉，并且只在信誉良好的餐厅食用它。
Mushrooms蘑菇
摄影：达林 A. 穆拉夫斯基， 图片来自国家地理杂志Truffle hunting in Tuscany sounds like an idyllic way to spend a holiday. But beware: while there's good fungus among us, the tasty porcini has some poisonous cousins. Even when their names spell certain doom—death cap, destroying angels, among them—look-alike mushrooms can create a toxic menace. Is that a morel you're eating or a highly poisonous Gyromitra? A delicious chanterelle or an evil jack o'lantern (pictured here)? The poisonous galerina or the hallucinogenic psilocybe? You'd better know exactly what you're looking for, because many mushrooms are decidedly not magical.
在托斯卡纳寻找松露菌听起来真是一种赋有田园色彩的假日生活。但是请注意：就算我们周围有很多的好蘑菇，可连美味如普洛契尼蘑菇都有那么几个有毒的表亲呀。就连他们的名字听起来都带着死亡的气息：死亡之帽，毁灭天使，它们中的一些也的确有着毒蘑菇的皮相。你正在吃的那个究竟是羊肚菌呢还是剧毒的鹿花菌呢？是美味的鸡油菌还是邪恶的“杰克灯”（有图吗）？是有毒的盔孢菌呢还是致幻的裸盖菇？你最好清楚地知道你在找什么，因为很多蘑菇是绝对没有魔力的。
Fugu, Japan
河豚，日本
摄影：托尼. 麦克尼科尔， 图片来自AlamyThose apocryphal tales about the hypertoxic blowfish prized by Japanese gastronomes? Terrifyingly true. Tetrodotoxin is the potent poison that can turn fugu into a final meal. Fortunately, chefs train for years to master the art of filleting this fish while avoiding the ovaries, liver, and intestines, which contain a toxin so lethal that a tiny drop can kill. Still, dozens of daredevil diners in Japan head to the hospital each year with acute respiratory failure brought on by this lethal puffer fish. The taste? After a subtly acute respiratory failure numbing of the tongue, it tastes pretty much like flounder and is easily overpowered by any sauce.
日本美食家们总是对那些不可信的，关于河豚有剧毒的传说津津乐道？但这就是恐怖的事实。河豚毒素作为一种剧毒绝对能让你的河豚宴变成最后的晚餐。幸运的是，经过千锤百炼的主厨们已经完全掌握了片鱼的技艺，他们会避开河豚的卵巢，肝脏和肠子，这些器官都含有剧毒，只要一滴就可以使人丧命。但是在日本，每年医院仍会收治一群莽撞的食客，因为他们中了河豚的毒，然后诱发了急性呼吸衰竭。那么河豚肉的味道究竟如何呢？在急性呼吸衰竭之后舌头有轻微的麻痹感，这时河豚肉尝起来很像比目鱼，那味道也会轻易地被任何一种调料盖过去。
